On the Menu
Cuban Flat Iron Steak
3 limes, Juice and zest
2 oranges, Juice and zest
⅓ cup extra-virgin olive oil
6 garlic cloves, minced
¼ cup onion, diced
¼ bunch of cilantro
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon coarse sea salt
Freshly ground black pepper
4 (4-ounce) flat iron steaks
1 tablespoon vegetable oil
1 lime, cut into six wedges
Add lime juice and zest, orange juice and zest, olive oil, garlic, onion, cilantro, oregano, cumin, salt and pepper to a blender and process.
Pour marinade into a baking dish.
Place steaks in marinade, cover and refrigerate for at least 3 hours, up to overnight.
Preheat grill or grill pan to medium high heat.
Brush grill lightly with vegetable oil.
Remove meat from marinade and grill over medium high heat. Cook to desired doneness, but the rarer, the more flavorful.
Let steaks sit for 10 minutes before serving.
Garnish with limes and serve steaks individually or sliced on a platter.
Creole Mashed Potatoes
4 pounds Yukon gold potatoes
1 tablespoon sea salt
2 tablespoons butter, room temperature
1 – 2 teaspoons Creole seasoning
1 1/2 – 5 ounce can evaporated milk, well shaken
Bring a large pot of water to a boil; add the salt. Meanwhile, peel and cut the potatoes into
a large dice, add to the boiling water. Boil until potatoes are fork tender about 15 minutes.
Drain well, return potatoes to the pot and heat over low for a few minutes to extract any
excess water, stirring often. Keeping the pot over very low heat add the butter and Creole seasoning to the potatoes and mash by hand thoroughly. Begin to slowly mix in the evaporated milk, a little at a time, gently stirring, until potatoes reach desired consistency. Taste and adjust season as needed.
6 – 8 Servings
2 tablespoons olive oil
1 medium onion, diced
1 tablespoon minced garlic
1 jalapeno pepper, seeded, diced
16 ounces frozen lima beans
16 ounces organic frozen corn
1 teaspoon sea salt
½ teaspoon black pepper
2 teaspoons granulated garlic
2 teaspoons onion powder
1 teaspoon oregano
4 fresh tomatoes, diced
2 cups of water
2 bay leaves
⅓ cup chopped fresh parsley leaves
Heat olive oil in large sauce pan, add the onions, garlic, and jalapeno and saute until onions are translucent.
Add the lima beans, corn, dried seasonings, tomatoes, water and bay leaves.
Bring to a boil and reduce heat to medium. Cook uncovered 30 minutes or until beans are tender.
Remove bay leaves and mix in parsley.
1 small head of red or green cabbage
2 medium jalapeno peppers
2 medium carrots, sliced on the bias
½ bunch scallions cut on the bias
1 small bunch of cilantro, roughly chopped
½ teaspoon sea salt
½ teaspoon oregano
1 medium orange, juiced or juice of 1 lemon
¼ cup apple cider vinegar
Note: Orange juice makes the dressing sweet, great for children. The longer it marinates, the better it taste.
Remove core from cabbage and shred. Place cabbage in a colander and rinse thoroughly then drain.
Roast jalapeno peppers, let cool then slice and remove the seeds and vein. Then slice or dice peppers.
Cut scallions on the bias.
In a large bowl, combine all the vegetables; add the salt, oregano, orange juice and vinegar. Mix thoroughly, cover and let salad marinade a few hours before serving.
Taste best after 2 – 3 days when all the vegetables are pickled.
Sweet Potato and Chipotle Soup
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 pounds sweet potatoes, peeled and cut
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons ground cumin
In a large pot, heat oil over medium heat. Add onion and cook until onions start to brown around edges, about 6 minutes.
Add garlic and chipotle pepper cook with 1 teaspoon adobo sauce, about 1 minute.
Add sweet potatoes, mix thoroughly.
Pour in broth and seasonings.
Bring to a boil; reduce to a medium simmer and cook uncovered until sweet potatoes are tender, 20 – 25 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth or use an immersion blender.
Return pureed soup to pot, taste for flavor and if needed, adjust seasoning accordingly.
Note: Soup can be cooked 2 days in advance, just reheat and puree prior to serving.
More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/01/sunday-dinner-january-21-2018.html.